My maternity leave has been such an amazing time to bond with Caleb, play with Noah, hang out with my hubby, and also rekindle my love of cooking and baking. It’s amazing how much more enjoyable it is to try new recipes and make old favorites when you haven’t been at work for 10 hours. I’ve got a whole new arsenal of delicious recipes and have rediscovered some things I hadn’t made time for in ages.
A few people have asked for some of the recipes that I’ve been cooking up, so here they are...
Honey Whole Wheat Pizza Dough:
2 3/4 c. whole wheat flour
1 c. warm water
2 tbs. olive oil
2 tbs. honey
1 tsp. salt
1 packet of yeast
1/4 tsp of sugar
Dissolve the packet of yeast in the warm water with the sugar. Let it sit for 5-7 minutes, until it’s risen/foamy on top.
Mix the flour, olive oil, honey, and yeast mixture for about 5 minutes (I use the dough hook on my KitchenAid mixer)
Place in an oil bowl. Cover with plastic wrap and allow to rise in a warm spot for about an hour (until dough has doubled).
Roll out the dough and add toppings. Cook for 15-18 minutes on 475.
Dough makes 2 rectangular (cookie sheet size) pizzas.
If you like a crispier crust, you can prebake the crust for about 5 minutes before adding the toppings, and then bake directly on the rack, rather than the pan.
Classic Focaccia Bread:
2 tsp. rapid-rising dry yeast
1 c. warm water
2 tbs. sugar
3 1/2 to 4 c. flour
1 tbs. salt
1/4 c. olive oil
fresh rosemary
coarse salt
fresh-ground black pepper
2 garlic cloves, minced
assorted toppings (kalamata olives, roma tomatoes, shredded parmesan, carmelized onions are all delicious)
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add garlic, salt, pepper, rosemary, and any other desired toppings. Bake on the bottom rack for 15 to 20 minutes.
Cinnamon Applesauce:
3 pounds apples, peeled, cored, cut into 3/4-inch pieces (I use half Granny Smith green apples because they are tangy, and then half a sweet, crispy apple like Fuji) (Usually about 8 medium sized apples)
1 cup water
1/3 cup (packed) golden brown sugar
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
Use a food processor or blender to get the consistency that you like. If you prefer it really chunky, you can just use a fork to mash it up. Serve it right away, nice and warm, or let it cool a bit and keep it in the fridge for the week. One batch just about fill a large jar perfectly.